Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 16 oz jar Whole30 compliant salsa (ensure no added sugars or non-compliant oils)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 4 large russet or sweet potatoes
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Step 1: Place the chicken breasts in the basin of the slow cooker. Pour the entire jar of salsa over the chicken, then evenly sprinkle the chili powder and ground cumin on top.
- Step 2: Cover the slow cooker and cook the chicken mixture on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked and easily shreds with a fork.
- Step 3: Approximately 45 minutes before serving, preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork and bake them until the skins are crisp and the interior is soft (about 45–60 minutes).
- Step 4: Once the chicken is done, remove the chicken from the slow cooker and place it on a cutting board or large plate. Shred the chicken using two forks, then return the shredded meat to the slow cooker and toss it thoroughly with the remaining salsa liquid to keep it moist and flavorful.
- Step 5: To assemble the meal, slice each baked potato lengthwise. Lightly fluff the interior flesh with a fork, then generously spoon the slow cooker salsa chicken mixture into the opening of each potato. Garnish with fresh cilantro before serving.
Notes
- If you have leftover salsa chicken, store it in an airtight container in the fridge for up to 4 days, or freeze the cooled meat for up to three months for quick future meals.
- This versatile salsa chicken is fantastic served over cauliflower rice for a lower-carb option, or used as a filling for crisp lettuce wraps or Whole30-compliant taco salads.
- To ensure the spices truly penetrate the meat and prevent a watery final result, drain off about 1/4 cup of the initial salsa liquid before cooking.
- To reheat leftover stuffed potatoes, wrap them loosely in foil and bake at 350°F (175°C) for 15-20 minutes; this prevents the skins from getting tough or the filling from drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American